This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu, Dhrithi, and Appa Ramachandran for the photos!

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Tuesday, December 30, 2008

This dish is prepared using orange peels, tamarind and other spices, and seems to be simply bursting with flavours. As children we watched adults who were about to eat an orange, and waited impatiently to grab the peels before they got discarded. We just loved to collect the peels for mother, who prepared a lip smacking gojju out of it. The peels of the oranges known as ‘loose jacket’ or ‘Kamala orange’ are the best for preparing this gojju. Though the peels can be sun dried and stored for future use, I feel that waiting for the season and using them fresh captures the unique flavour.

Ingredients:

Peels of one orange chopped – ½ cup

Tamarind – 1 golf ball sized roll

Salt – 1 and 1/2 tsp

Sambar powder – 1and 1/2 tsps

Turmeric powder- 1 pinch

Jaggery – 2 tbsps

Green chillies( slit) – 2

Red chillies ( broken) – 3

Fresh ginger slivers – 1 tsp

Asafoetida – 1 pinch

Mustard seeds – ¼ tsp

Fenugreek seeds – ½ tsp

Bengal gram dal – 1 tbsp

Curry leaves – a few

Gingili / Sesame seeds (roasted and powdered) – 2 tbsp

Gingili / Til oil – 3 tbsps

Rice flour ( for thickening) – 1tsp

Method:

1. Soak tamarind for 10 minutes, and then extract the juice and keep aside.

2. Heat oil in a pan and add mustard seeds.

3. When it splutters add fenugreek seeds and fry.

4. Add Bengal gram dal and roast till golden in colour.

5. Add asafoetida and red chillies.

6. Add green chillies and the fresh ginger slivers.

7. Now add the chopped orange peels and the curry leaves and sauté, then cover with a lid and cook in low flame.

8. After 2 minutes remove the lid and add turmeric powder and fry for a few seconds.

9. Add tamarind juice, salt, jaggery and sambar powder and boil the gojju until it emanates an aromatic flavour.

10. If you need it to be thicker add a paste of rice flour and water and simmer for a few minutes.

That plate looks real good right now... Tempeh is a whole soybean product and I did not like it as much as tofu as I mentioned in the post. Both are bland to start off with but I feel tofu can take in more flavors (whatever we add) better than tempeh. You can find more about it on Wiki.

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.